The meez Podcast

#85. In this episode of The meez Podcast, Keith Weaver shares his remarkable journey from Los Angeles to Shelbyville, Tennessee, and the role he’s played in shaping the legacy of Uncle Nearest Whiskey and longest bar in the world, Humble Baron. Keith dives into the creation of this iconic brand and explains what sets Tennessee whiskey apart from others, providing fascinating insights into the world of spirits. He also discusses his personal move to Shelbyville and his passion for giving back to the community through projects like The Humble Baron and Classic Hops Brewery. Finally, Keith reflects on his ultimate goal: building up the Shelbyville community and leaving a lasting impact. This episode is a must-listen for anyone interested in whiskey, entrepreneurship, and community development.Where to find Keith Weaver:InstagramLinkedInWhere to find Uncle Nearest WhiskeyWebsiteInstagramLinkedInWhere to find Humble Baron BarWebsiteInstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(01:46): Keith's background(05:56): The creation of Uncle Nearest Whiskey(11:15): What makes Tennessee whiskey different than other whiskeys?(23:17): Moving from LA to Shelbyville, Tennessee(29:12): The Humble Baron(40:56): Classic Hops Brewery(44:06): Keith's goal of building up the Shelbyville community

#84. On this episode of The meez Podcast, Josh Sharkey is joined by Emmy award-winning filmmaker, author, and burger historian George Motz. Known for his documentary "Hamburger America" and the accompanying guidebook, George shares how his fascination with burgers began and discusses the rise and fall of their popularity in America. They dive into some of the country’s most unique, lesser-known burgers and explore the origins of the iconic sandwich.George also talks about his restaurant, Hamburger America, and its collaboration with the Schnipper brothers, as well as their innovative limited-time offerings. This episode is packed with insights into George’s journey and passion for burgers, filmmaking, and more! Where to find George Motz:WebsiteInstagramLinkedInWhere to find Hamburger AmericaWebsiteInstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(01:57): How George got into burgers(04:47): The rise and fall of the burger's popularity(09:25): Unique burgers you've probably never heard of(12:06): The burger's origin(18:00): Hamburger America: The restaurant(28:12): George's partnership with the Schnipper brothers(32:37): Hamburger America's LTO's(37:54): George's thoughts on scaling Hamburger America(39:27): What else takes up George's time(42:08): The Smashua

#83. In this episode of The meez Podcast, Josh Sharkey sits down with Jack McGarry, Managing Partner of world-renowned, The Dead Rabbit, for a deep dive into leadership in the restaurant and bar industry. Jack shares insights on building and scaling a globally recognized brand, including how he's led The Dead Rabbit to become one of the most awarded pubs in the world, with honors like Tales of the Cocktail awards and World’s 50 Best Bars titles. They also discuss the challenges of hiring in hospitality, what it takes to lead a successful team, and how to maintain authenticity while expanding into new cities.Beyond the operational side, Jack opens up about his passion for contemporary Irish culture and how he’s reshaping the image of the Irish-American pub. From his expertise in cocktail development and Irish spirits to his commitment to philanthropy and mental health advocacy, Jack’s story is one of passion, purpose, and leadership. And, of course, no conversation with Jack McGarry would be complete without discussing what makes the perfect cocktail.Tune in to hear how Jack’s journey from Belfast to New York has made The Dead Rabbit a global institution, and what’s next for this Irish pub as well as other brands as it expands across the U.S.Where to find Jack McGarry:InstagramLinkedInWhere to find The Dead Rabbit: WebsiteNYC InstagramAustin InstagramLinkedInWhere to find The Irish Exit: WebsiteInstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(02:18): What recently has been keeping Jack up at night(06:38): How Jack maintains quality when scaling to new locations(14:55): How Jack thinks about hiring(35:01): What Jack has learned about hiring for the future(40:12): What makes a great cocktail and what makes a great bartender?(1:01:06): The Irish Exit and Celebrating Irish Culture(1:05:53): What is clear ice?(1:13:17): Next steps for Jack

#82. In this episode of The meez Podcast, host Josh Sharkey is joined by Brian Stubbs, owner of Genuine Article Bookkeeping. Brian Stubbs is a proud native of Oklahoma and studied Accounting at the University of Oklahoma, where he witnessed some very lucky football being played. Brian later moved to Austin. Brian worked in restaurants in a diverse number of roles and soon realized he could use his degree to significantly help restaurants thrive. Thus, Genuine Article was born. In this episode, Josh and Brian discuss Brian's restaurant experience and how it influenced his passion for helping restaurants, Accounting and finance in relation to restaurants, and how Genuine Article plays a part in boosting restaurant profitability. Where to find Brian Stubbs:InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(01:47): Brian's restaurant experience(15:51): Accounting, finance, CPA taxes-- are they separated?(27:58): Austin and it's dining population(36:01): All about Genuine Article Bookkeeping(56:06): Why EBITDA is so important(1:04:52): Leveraging AI in Genuine Article(1:12:06): Parting advice for businesses who want to be profitable

#81. In this episode of The meez Podcast, host Josh Sharkey is joined by Jonathan Benno, Culinary Director of Four Twenty Five, to explore Jonathan’s remarkable culinary journey. It all began in high school, where his passion for cooking sparked a path that took him from Hawaii to culinary school, where he mastered his craft.With over 30 years of experience at some of the world's most renowned restaurants, including Per Se, Daniel, The French Laundry, and Gramercy Tavern, Jonathan shares the invaluable lesson he’s learned: attitude outweighs experience. He looks for humility and a hunger to learn in his team, recognizing that success in the culinary world requires patience, discipline, and sacrifice.As a leader, Jonathan is committed to educating and challenging his team, fostering a collaborative environment where every voice is heard.In this episode, Josh and Jonathan dive into his experience in high-pressure, elite kitchens, the inner workings of Four Twenty Five Park, and his enduring passion for Italian cuisine.Where to find Chef Jonathan Benno:InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(01:47): Where Jonathan first learned how to cook(04:58): How Jonathan learned how to deal with pressure from cooking at high-pressure restaurants(13:27): Italian cooking, does it need finesse or not?(19:12): Four Twenty Five Park(23:32): What Jonathan is most excited about(27:10): How Jonathan has changed in the last decade(42:21): Family meal(46:04): What makes Jonathan angry(50:31): What is next for Jonathan

#80. In this episode of the meez Podcast, Josh Sharkey sits down with PJ Calapa, Executive Chef of Marea in NY and Beverly Hills. Chef PJ Calapa’s exposure to a broad range of cuisines and flavors began at an early age, having grown up in the Mexican border town of Brownsville, Texas. As a child, he joined his grandmother in the kitchen and later worked for his grandfather’s wholesale fish business. Calapa continued to nurture his culinary passion during undergraduate studies at Texas A&M University, when he worked on the hot line at Christopher’s World Grille. Calapa then moved to New York and enrolled at the Culinary Institute of America in Hyde Park. As a CIA graduate, Calapa worked with Josh at Bouley in Tribeca, Eleven Madison Park, and Nobu 57, where he started as a line cook and quickly rose through the ranks to become executive sous chef.In 2010, Calapa joined the Altamarea Group to launch Ai Fiori, which earned threestars from The New York Times, a Michelin star, and a 2013 Star Chefs Rising Star Chef Award. Calapa then opened as executive chef at Campagna at the Bedford Post Inn. In the summer of 2016, Calapa left the Altamarea Group to open two new projects of his own. In 2017, Calapa debuted his interpretation of an iconic New York tavern in Manhattan’s West Village, The Spaniard. Calapa then brought a taste of southern Italy to Manhattan’s Flatiron district with Scampi in the fall of 2020. His thoughtful menu showcased the culinary bounty of land and sea with dishes that highlighted the uninhibited vibrance of the region – delicately composed crudos, hand-made pastas, seasonal vegetables procured from the greenmarket and masterfully prepared items on the grill. Rejoining Altamarea Group, Calapa continues his culinary journey as the Executive Chef of highly acclaimed Marea, helming the kitchen and menu development. In this episode, Josh and PJ reminisce about memories from working at Bouley together as well as experience and lessons PJ gained throughout his career path. We also discuss PJ's health journey, his experience with fatherhood, and his current accomplishments at Marea. Where to find Chef PJ Calapa:InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(03:18): Bouley memories(06:10): PJ's Texas Roots (12:35): What makes great pasta(14:47): Bouley's career path(34:16): The effects of COVID on PJ(39:22): The story of The Spaniard(44:25): PJ's health journey(50:35): Marea(1:02:15): What is next for PJ(1:04:19): Message to young chefs

#79. In this episode of the meez Podcast, Josh Sharkey sits down with Melina Shannon-DiPietro, Executive Director of the MAD Foundation, to explore how MAD is transforming the hospitality industry through education, sustainability, and community-building. Melina, who has been at the helm of MAD since joining René Redzepi in Copenhagen, shares insights into how the organization is empowering chefs and food professionals to lead with purpose. From their groundbreaking MAD Academy programs, to MAD Mondays, To their incredible symposiums, Melina discusses how MAD is fostering a global network of food leaders committed to creating a more equitable and sustainable food system.They dive into MAD’s efforts to address environmental challenges by equipping hospitality professionals with the tools and knowledge to make impactful changes in their kitchens and communities. Tune in to hear how MAD is helping chefs not just cook, but change the world.Where to find Melina Shannon-DiPietro:InstagramLinkedInWhere to find MADNewsletterInstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(01:17): Melina's background(13:54): How MAD helps (19:12): How NOMA is involved in MAD(22:03): MAD's academic courses(26:14): What Melina is excited about(31:28): Memories of MAD's impact(33:57): MAD Symposium & MAD Monday(39:07): Melina's day to day(41:39): MAD in the future(44:24): What Josh is excited about regarding meez

#78. In this episode of The meez Podcast, host Josh Sharkey sits down with Basu Ratnam, founder of karma-infused restaurant group, INDAY. INDAY came to life while Basu was working in finance in New York City. As his career progressed, he felt increasingly disconnected from what he truly cared about. With lifelong memories of being around food and a mother who instilled the belief that food can nourish the mind, body, spirit, and community, he saw the potential of pursuing that idea through INDAY.This conversation offers an insightful look into the challenges and rewards of scaling restaurants. Basu discusses his role as a founder, emphasizing the importance of supporting and nurturing the chefs he works with, ensuring their success and happiness.Where to find Basu Ratnam:InstagramLinkedInWhere to find INDAYInstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(01:17): Basu's background at Brown and favorite Providence restaurants(07:29): Basu's familial background and what his mom used to cook(10:53): Why Basu decided to open a fast-casual Indian space(16:04): The impetus for store number two(21:55): Opening restaurants and stress management(24:21): The why behind INDAY existing(32:22): Infusing mindfulness into INDAY's culture(34:57): Acquiring Beatnic(43:10): What keeps Basu up at night(47:34): What makes Basu angry

#77. In this episode of The meez Podcast, host Josh Sharkey sits down with Chef Opie Crooks, a culinary talent and soon-to-be dad. Josh shares the story of how he first met Opie at an event in Washington, D.C., where Opie's graciousness and exceptional cooking left a lasting impression. Now based in Savannah, Georgia, Opie oversees culinary operations for FARM Hospitality Group, managing multiple concepts with his characteristic warmth and expertise.Recorded from the quietest spot Opie could find—a car, away from the restaurant’s generators—this conversation offers an insightful look into the challenges and rewards of growing a hospitality group. Opie discusses his role as a culinary director, emphasizing the importance of supporting and nurturing the chefs he works with, ensuring their success and innovation.Join Josh and Opie as they catch up on life, leadership, and the journey that has brought Opie to this exciting moment, just before he embarks on the new adventure of fatherhood. Congratulations, Opie!Where to find Opie Crooks:InstagramLinkedInTwitterWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(03:45): Opie's background(05:19): Culinary community in Savannah (12:56): All about FARM Hospitality Group(19:38): How Opie and his team continue to learn(25:11): The value of culinary consistency(31:50): How Opie and his wife Annie are preparing for their first child

#76. On this episode of The meez Podcast, we sit down with Alice Cheng, founder and CEO of Culinary Agents, a groundbreaking platform connecting talent and businesses in the restaurant and hospitality industry. Alice shares her incredible journey from a role in IBM's mailroom to executive ranks on a global scale at the company. After a decade-plus career climbing the corporate ladder at lightning speed, Alice made the bold decision to leave and launch her own start-up. Inspired by helping her friends in the restaurant world with resume writing and contract negotiations, she realized the industry lacked the online tools needed for finding jobs and hiring the right people for their restaurants. In 2012, Culinary Agents was born, a place for workers to easily discover and apply to great opportunities and an all in one hiring and recruiting solution for restaurants. Tune in to hear how Alice turned a personal problem into a pioneering solution that's reshaping the future of hospitality.Where to find Alice Cheng:InstagramLinkedInWhere to find Culinary Agents:InstagramLinkedInTwitterTikTokWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(01:07): Alice's background(08:46): What influenced Alice's determination and hard work(14:21): Finding mentors and asking questions(19:36): Culinary Agents 101(24:14): How Culinary Agents has changed over the years(29:33): The future of Culinary Agents(31:56): What keeps Alice up at night(33:30): Thoughts on hiring(43:49): What makes Alice blood boiling mad